3 c. self-rising flour
1 1/2 tsp. baking powder
1 tbsp. sugar
1 c. shortening
Milk
butter, melted

Preheat oven to 450 degrees, 10 minutes before the biscuits are to go in. Grease a cookie sheet. Sift the dry ingredients into a mixing bowl. Cut in the shortening with knives or a pastry blender until it is evenly distributed. Store in a covered container in the refrigerator. For 6 biscuits, 2 inches in diameter, combine 1 cup of mix with enough milk to moisten. Knead lightly on a floured surface 5 or 6 times. Roll the dough 1/2 inch thick for high biscuits; 1/4 inch thick for thin crusty biscuits. Cut with biscuit cutter. Place on the prepared cookie sheet and brush tops with melted butter or milk. space the dough close together for soft biscuits; 1 inch apart for crusty ones. Bake at 450 degrees for 8 to 10 minutes or until golden brown.